Strawberry, feta & thyme tart
Pair sweet and juicy strawberries with salty feta and crumbly puff pastry for a divine summer lunch. Serve with a rocket salad and a chilled glass of rosé
Strawberry, tomato & watercress salad with honey & pink pepper dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g strawberries
- 250g mixed tomatoes
- 100g watercresswoody stalks discarded
For the dressing
- 1 tbsp pink peppercorns
- 2 strawberries(about 40g), chopped
- ½ tbsp honey
- ½ lemonjuiced
- 3 tbsp extra virgin olive oil
Nutrition: Per serving
- kcal128low
- fat9g
- saturates1g
- carbs8g
- sugars8g
- fibre5g
- protein2g
- salt0.04g
Method
step 1
For the dressing, toast the peppercorns in a dry frying pan for 1-2 mins until fragrant, then bash briefly using a pestle and mortar with a pinch of salt to break up the skins. Add the 2 strawberries and smash them to a paste.
step 2
Stir in the honey and lemon juice. Tip the dressing into a large bowl, and whisk in the olive oil. Check for seasoning, then add a little more salt or lemon juice, if you like. To assemble the salad, cut the strawberries into quarters or slim wedges, and roughly chop the tomatoes, slicing some and halving others so you get lots of different shapes. Mix with the watercress in the bowl.
step 3
Divide the salad between four plates or pile onto a platter. Spoon over any dressing left in the bowl.
